Baba Ghanouj or simply aubergine dip

Directions

1. Pre-heat the oven to 220 º C Cut the aubergines lengthways in quarters then arrange them on the baking tray, sprinkle olive oil and salt. Bake for 30 minutes until soft and slightly golden brown. Remove the aubergine from the oven and allow to cool.
2. In the food processor combine aubergine with lemon juice, grated garlic, parsley and salt and blend until smooth. Taste and add more lemon juice, parsley or salt if needed. Serve with crostini bread, pita or vegetable sticks.